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'(W V" O u rt Ik t; k ' ?-. l r THE BEAVER HERALD, BEAVER, OKLAHOMA ' i ' PRODUCE GROWERS KEPT IN TOUCH WITH CONDITIONS BY GOVERNMENT SERVICE KFFP YOUNG CHICKS GROWING BY USING FEEDING SCHEDULE GIVING BEST GAlNSi rsraw ESI THE EPS-PjKITCMCNK:! iv W" J o hv - i , :- :' f a iJTJiC HOW OO YOU ALWAYS WjLcJ"0 hch tosul?J Wi a irwj ul)Jhiiftk?vrft monthly flr yMY JiliJCA AST Pi?T7't Jftfcyrrr? An-ncLta -. r f ,1WI orAroeiJ l I T)fth y ' fj 111 7si!iliirtA l Qk& x. ''T y 7y I 11 SOVERNMEUT A V 7, '" v U.1 II CHOP AND I 1 II I VSCXil I I MARKET pi,- , ,,, . M i I nfcw- L i 1 I neponTiNO . wV,:;.';-,jlm I I DPV X? W I l II senvice IdK '";;? ns6P - Using the Government' Eyes to Improve Opportunities. (Prepared by the United states Depart f ment of Agriculture ) I Shnillng one's course by fnlth rntlicr 1han by sight Is tlouhtles.s Rood prac tice, spiritually speaking, hut produce 'growers used to And It mighty dis astrous in business. Of course, somo mf them aro still following tho faith system of growing nnd mnrkotlng, be cause they hnve not seen fit to use tho ayes furnished them by tho govern , ment In the crop nnd market reporting service of the United Stntcs depart ment of agriculture. Theso aro still planting, gathering, nnd marketing wore or less 'tot random, but a con stantly Increaslnnutnlier aro looking around and nhend.elng what other sections are doing, tit ding where nny shortage or surplus Is Wotl to bo pro duced, ascertaining Fpcclnl siViuntages or disadvantages In consuming cSmtos. and generally getting n forecast of thoS market from crop and other conditions tho countrjeflvcr. Tho urslglited southern potato growerno longer plants blindly or by rote. J Ho takes Into account tho voi re and probable movement of the northern crop and tho quantity of tho old crop likely to come over till spring. Tho northern grower watches the de velopment of the southern crop. If )he southern acreage Is reduced. If there are late freeces, if anything hap pens to bring about a material reduc tion of; the crop la the South or in VKf large potato-growing section of the North, the wldc-nwnko northern grower la In position to make money by putting in a Inte acrengo and top dressing It. Tho Texas onion grower, before time for plnnttng, takes Into consideration tho qunntlty of old northern stock In storage and tho rato at which it Is going to tnnrkct. Worth $500 to This Q rower. In n score of linos the snmo system Is being followed. Take, for Illustra tion, the ense of a grower of holhouso lettuce In the neighborhood of ono of the large eastern cities. Ordlnnrlly he grows.'to meet n fairly late mnrket, nftvr tho Florida nnd South Carolina crops nro off. Hut If ho receives nows ef a destructive freeze in the South, EFFECT OF WEATHER 'CONDITIONS IS FELT One Market May Go Up While An- r,u uiiicr uuua uujju&iic way. i, crop ana mantel oervico or ucpan- !' r mnl rt Aorlrultur Ketna Both 'Shipper and Consumer Pott i cd on Situation. (Prepared by the United Btntes pepart ment of Asrlcultiire.) Any given weather condition cold, rain or heat may affect ono mnrket ono way nnd another market In tho directly opposite wny. A period of rainy wenther, for Instniicc, might put peach prices uwny up In Now York or Chicago nnd uwny down In Atlantn or Augustn. The effect of any par ticular weather condition Is likely to ve different In tho big consuming mar ket from what it Is in producing sec tions. In the ense cited, tho rnln might delay gathering. Then at the v beginning of fair weather, great quan tities of moro or less damaged peaches would come In nt once, Instead of be ing distributed over a period of weeks, nnd prices would go down sharply. At the buiuo time, a shortage would have been caused In some of tho largo cities and prices would go up. Anoth er set of conditions might rcverso the process, making prices high In pro a , dqclng sections nnd relatively low nt consuming markets. The crop and market reporting service of tho United States department of agriculture, cor t rylng full Information on weather and crop conditions, keeps both ttio ship ' per and tho consumer posted as to , such conditions nnd, In a general way, ' works to smooth out such dlscrcp ancles. ' (, ,' Cowpeas Are Really Beans. ' - Cowpens really are not peas but 4 beans. They are tho kind of beans moat' commonly cultivated for food In the old world. In our country they are used mainly as a pasture crop. B plendld Spring Pasture. If stock Is turned on sweet clover ,ln the'sptlng before It has bad a chance , ltil(i a ho promptly regulates his seed beds nnd moisture In such way an materi ally to ndvanco tliu maturity of his crop to tnko ndvnntnga of tho shortngo soon to occur. Ono such grower of hothouse lettuce, snys that tho govern ment crop and market reporting scr vlco Is worth $500 a year to him in that way. Hero Is another concrete Illustra tion: During the pnst season thero was a short crop of potatoes In Vir ginia and Marylhnd. Tho crop nnd market reporting service Informed po tato growers over tho country of that fact In time for them to take ndvan tii fro of It An n result, some southern growers held their potatoes for n few weeks, while some northern growers dug nnd irinrkutod theirs n llttln ear lier than usual, thus not only obtain ing better prices, but filling In n period when there would hnve been othorwlso a Ahortago of new potatoes. sfagws Market Advantage. Tho service Indicates, to tho grower who uses ir rtajelllgcntly, temporary nnd local morkcniuJvantagcH. A city that this week Is utrsfxtrcmcly poor market for a partlcunMLconimodlty may bo tho best, Markctforhat com modity next week. The growwvwho has followed tho reports and correctly Interpreted conditions Is thus In posi tion to ship In such wny as to get his produce on that markot nt the begin ning of better prices. The results are beneficial allko to producer nnd consumer. The producer takes advantage of tho market where prices nro best. Tho consumer has u more, regular supply nnd usually with out extreme fluctuations In prices. Of course, such application of benefits Is not yet universal. Tho service Is com pnrntively now nnd ninny people hnvo not yet learned to nvnll themselves of It. However, tho 02 permanent branch offices of tho bureau of markets, ami tho numerous temporary stations In shipping nrcas bring within reach of practically nil shippers tho Informa tion furnished In tho form of dally mnrket bulletins, wee'kly tnnrkct re- lvlovs( nnd monthly ncwB articles. vwvvstvsvt MARKET TERMS (Prepared liy.Aho United Stntcs De- 'nirttnant r9 t nrlnnUiira The market I FIRM when, for tho commodity under consideration, prices nro holding fairly from day to day nntj from week to week, with tho values more prompt than tho de clines nnd yp U.s gnlnlng only a few cents wiitn compared with tho week or fortnight before. The market. Is STRONG when tho advances nro fairly sharp nnd tho declines slight nnd quickly overcome. The market I WEAK when tho declines nro sharp nnd persistent, continually reach ing low points nnd making only slight nnd short recoveries. Ttio degree of wonkriess Is mensured by tho frequency and extent of such movements. The market I DRAGGING when prices sag almost Imper ceptibly, simply falling a little short of the previous top quota tions from time to time so that the decline Is scarcely noticeable except by comparison with tho level of the previous week or month. Reports of Iho condition of tho crop, the shipments, the weather, aro factors In determining what may bo expected to follow a firm, strong, weak, or dragging market. The progressive pro duco grower studies nil of theso conditions' nnd markets his pro duce accordingly. Spring oata occupy the land but few months. Lime promotes the growth oc the pumpkin on acid land. 1 Neither sorghum nor Sudan gram hay are equal to clover or alfalfa. . .. . t! twsvwsvssvmst A frlemlnhlp that makes tho least nolno Is very often tho most useful, for which reason I should prefer a prudent friend to a zoalous ono. Addison. SOMETHING FOR DINNER. A good way to use nny leftover fish such ns cooked haddock Is to make Fish Croquettes. Cook one-hnlf tnhlcpoonful of chopped shallot, two tnblespoonfuls of red pepper, each finely c h o p p o d, with three table spoonfuls of but ter, live minutes. Add one-third of n cup of flour mixed with three-fourths of n tcnspoonful of salt, one-fourth of it tcispoiiiiful of paprika nnd stir tut til well blended; then pour over one half cupful of milk nnd one-halt cupful of cream, llrlng to the boiling point, add one nnd three-fourths cupfuls of linked fish nnd sprend on n pinto to cool. Shape, dip In crumbs ami egg nnd fry In deep fat. Prach Tapioca. Drain ono enn of peaches, sprinkle with one-fourth cup ful of powdered sugar nnd lot stnnd ono hour; soak one cupful of penrl tnplncn In cold wnter to cover. To" tho peach sirup ndd enough boiling wnter to mnko three cupfuls, bent to tho boiling point, ndd tho sonked tapioca, one-hnlf cupful of sugar, one-hnlf ten spoonful of salt nnd cook until trans parent. Lino n pudding dish with the peaches, 111! with tnplocn, nnd bnke In moderate oven thirty minutes. Cool nnd serve with crenm nnd sugnr. Potato Salad. Cut boiled potatoes In one-half inch cubes ; there should bo ono nnd one-hnlf cupfuls. Add three hnrd cooked eggs chopped, ono nnd one-hnlf tnblespoonfuls of chopped pimento nnd one-hnlf tnblesponful of chopped onion. Moisten with crenm solnd dressing and servo on lettuce. Chocolate Souffle. Melt two tnble spoonfuls of butter, odd two table spoonfuls of flour, nnd three-fourths of a cupful of milk. Bring to tho boiling point. Multi ono and one-hnlf squares of chocolate, add one-third of a cupful of sugnr nnd two tnblespoonfuls of hot wnter ; stir until smooth. Combine mixtures nnd ndd tho yolks of three eggs beaten thick; then ndd one-half tenspoonful of vnnlljn nnd tho whites of three eggs bontcn stiff. Turn Into n buttered baking dish nnd bnko In n tnodcrnto oven thirty minutes. Quick Dinner Biscuit. Mix nnd sift ono and one-hnlf cupfuls of pastry Hour, thrco nnd one-hnlf tenspoonfuls of baking powder nml three-fourths of n tenspoonful of snlt. Work in thrco tnblespoonfuls of Inrd, ndd one-third of n cupful wich of wnter and milk. Drop Uy spoonfuls In hotbuttcred Iron gent pans nnd bnko in n hot oven fif teen minutes. The Orniest friendships have been formed In mutual adversity, as Iron Is most strongly united by tho florcost llame.-Colton. SPRING GREENS. v The enrly spring greens thnt nre found In vnrlous localities nro whnt Is needed to purify tho blood, fumlsh n tonic nnd other wise get tho system In good workjng or der. In tho South, the poke Is n common spring green nnd Is cooked ns one does nspnragus. Dock leaves, mustard, sorrel, nro all pulatnblo when served In snlads or ns greens. Dandelion greens nro growlpg In popularity for cunning for winter use. They must bo canned when very ten der, ns wo llko them for greens. Wnsh nnd thoroughly clenn them, then let them simmer In boiling wnter to cover for five minutes, then drain nnd ,pnck as closely ns possible In n mnson Jar, adding a tenspoonful of snlt to n quart iof the greens. Fill the enn with boil ing wnter nnd screw down tho top which hns been furnished with n good rubber, not tight hut closo enough so thnt tho lid may bo lifted without coming off. Set Into n boiler of boil ing wnter hnd boll for two hours, then remove tho can and seal perfectly tight. ' Beet tops when young may be canned for winter use, adding a few of tho stnnll boots nf one does when serving them us greci tl These nre processed in tho snme mnnner ns the dande lions. A housewife mny put up n can or two of greens quite often. Just pre paring n few more thnn Is needed for the table nnd process them In n kettle Instead of a holler. Spinach and swiss chart! grow so easily In tho homo'gnr den nnd while It Is crisp nnd tender a few cans mny bo put nwny for the winter. A good comblnntlnn thnt I recommended for young children Is splnnch. n enrrot or two In the can, ono onion nnd a stnlk or two of celery, canned ns usunl. A few spoonfuls of (his mixture put through a puree strainer and ndded.tn n smnll dish of broth Is n rich nnd nourishing food for children, giving tho elements needed to build up bone nnd mnslcle. Water cress is another .valuable vegetable rich In mineral salt, a. good blood purifier In the spring. 8rve It "The tlnio Is coming- when no youmr person of elth,r sex will bo consid ered well educated uho Is not conver sant with the composition of food- ' stUffg and their ures In tho body, nnd who docs not know why cleanliness Is ranked next to codllnesj." OCCASIONAL DISHES. For a dainty dessert to follow a dinner which 1ms not been too sub stantial try French Cream Puffs. Put one-fourth cupful of butter nnd one-half cup ful boiling wnter In a saucepan, bring to boil ing point. Add one-hnlf cupful of Hour nil nt oneo nnd stir vigorously. Itcinove from tho fire, ndd two un benteu eggs, one nt n time. Drop by spoouftils on n buttered sheet shuptng ns nearly clrculnr ns possible. Bake tldrty. minutes In n moderate oven. Cool, split nnd fill with whipped crenm. Serve with hot chocolate snuce. Emergency Soup. Dissolve two nnd oile-hnlf tenspoonfuls of beef extract lu three cupfuls of boiling water. Add three tnblespoonfuls of milk gradnnlly, to one nnd one-hnlf tnblcspooafuK of Hour; mix until smooth. Add? to tho first mixture, stirring constantly until tho boiling point Is renched, then boll thrco minutes; ndd throe-fourth of a tenspoonful of snlt, n few grains of pepper, nnd cayenne nnd three-fourths of n cupful of crenm. Celery halt, on ion snlt or pnrsley mny bo ndded to vnry the flnvor. Napoll Spaghetti. Cut four slices of bncon In small pieces and fry. Add ono sliced onion, one-hnlf a enn of tomntocs, one-hnlf n box of tomntp pnste, one-hnlf tenspoonful of snlt, one-eighth of n tenspoonful of pepper, one-fourth tenspoonful of mace, a few grains of cnyenne nnd n bit of bny lenf. Bring gradually to tho boiling point nnd let simmer fifty minutes. Pour over one-fourth of a pound of cooked spnghettl, nnd let stand ten minutes. Servo hot. Mushroom on Toast Cut stnle bread In slices and shnpe with a round cutter, then fry in butter. Cook two cupfuls of cut-up mushrooms In two tnblespoonfuls of butter five minutes. Cook ono tnblcspoonful of butter with n half tenspoonful of shnllot chopped, three minutes; season with paprika, snlt nnd pepicr. Arrango tho mush rooms on the rounds of brend, pour over iho tomnto puree nnd sprinkle with chopped pnrsley. Fnms Is a scentless sunflower. With Raudy crown of gold; Out friendship Is tho breathing- rose. With sweets In every fold. O. W. Holmes. MORE GOOD THINGS. Chicken is tho fnvorlte ment of the mnjorlty of people, but even chicken loses Its charm If always fcerved in the snmo way. Baltimore Chicken. Cut chicken in pieces, season with suit, roll' In Hour, egg crumbs nnd fry In butter until tender. Fry five minutes, threo tnblespoonfuls of buttelr nnd one tnblcspoonful ench of chopped ham, enrrot and onion; ndd thrco tnldesponnfuis of flour, one-hnlf cupful of tomntoes, one cupful of chicken stock, two cloves, one-hnlf tenspoonful of salt, one-eighth tenspoonful of pepper nnd one-fourth tenspoonful of paprika. Simmer ten minutes, rub through n sieve, ndd two tnblespoonfuls of fruit Juice nnd cook flvo minutes. Pour snuce around the chicken nnd serve. Lemon Pie. Mix one cupful of sugar nnd three tnblespoonfuls of flour; ndd threo tnblespoonfuls of lemon Juice, the yolks of two eggs slightly benten, one cupful of milk, one tnblcspoonful of melted butter nnd ghtiy fold In tho stiffly benten whites, with a pinch of snlt. Bnke. In one crust. Etcalloped Tomatoes. Itcinove the whole tomatoes from n quurt enn. Season with snlt, pepper onion Juice nnd n tenspoonful of sugnr. Cover the bottom of n linking dish with half a cupful of crumbed nnd buttered bread : cover with tomatoes then with more crumbs. Bnko in a hot oven until the crumbs nro brown. Hongrolie Potatoes. Parboil three cupfuls of hnlf-lnch cubes of potatoes three minutes nnd dratn Add one third of n cupful of butter nnd cook on the back part of tho ran go until slightly brown. Melt two tnblespoon fuls of butter, add a few drops of onion Juice, two tnblespoonfuls of flour nnd pour on gradually one cup ful of hot milk. Season with salt and pnprlkn, then ndd one egg yolk. Pour the sauce over the potatoes nnd sprin kle with finely chopped parsley. Lemon Cream Sherbet Mix one and one-hnlf cupfuls of sugar with three-fourths cupful of lemon Julce1(. add two cupfuls of milk and two cup fuls of thin cream, a few grain of snlt. Freeze as usual. A little-grated rind may be cooked In a tablespoon ful or two of wnter and added for a higher flavor If desired. - v Any fruit lulce with a bit of .'lemon Juice to add zest with thin cream or top milk, makes a fine fcherbet Grape juice la' especially line. r. 10 .- ' S3 K" m-BHmDHBHImmH Nf&nnK -nananWB8SstjWslyJsffjjgPtllCTjgJB SsviiWTOsfegP 8tartlng at the Bottom to (Prepared by the United States Depart ment of Agriculture.) Every poultry raiser wants his chicks to grow fast whether he plans to get them on an early market or to develop profitable layers. Early hatching Is one of the first steps in this direction, but the next, which Is of cqunl Importance, Is proper feeding. Undoubtedly chickens will grow faster when fed flvo times than when fed only threo times dally, say poultry specialists of tho United Stntcs de partment of agriculture, but it should be borne In mind that more hnrm can bo done to tho young chicks by over feeding than by under-feeding. Young chlckeus should be fed not more than barely enough to satisfy their appe tites and to keep them exercising, ex cept nt the evening or last meal, when they should be given nil they care to eat Greater care must be exercised not to over-feed young chickens that aro confined than those that have free range, as leg weakness Iv likely to re sult. Chicks' Pint Meat. Inexperienced poultry raisers are tempted to feed chicks Immediately nfter they are hatched, but this should not be done. No feed should be given before the chicks are thirty-six or forty-eight hour old. During: the first week feed them stale bread, plnhead oatmeal, rolled oats, hard-boiled eggs, or Johnnycake. Crumbly, bnt not sloppy mashes, made by mixing with milk, are considered valuable. Dur ing the second week add cracked wheat, finely cracked corn and hulled oata to the chicks' ration. After the chicks are ten days old a good growing mash, composed' of two parts by weight of bran, two parts middlings, one part cornmeal, one part low-grade wheat flour or red-dag mid dlings, and ten per cent beef scrap, mny be placed In a hopper nnd left before them all the time. The mash YOUNG CHICKS MUST HAVE GOOD SHELTER No Particular Style .of House Is to Be Recommended. It Should Provide Ample Ventilation, Dryness, Sunlight, Freedom From Draft and Can Easily Be Cleaned Avoid Crowding. (Prepared by the United State Depart ment of Agriculture,) Growing chicks should bo provided with a house thnt will give them a placo to stay In bad weather and at night. No particular style of house is recommended, but It should be so built that It will provide ample venti lation, dryness, sunlight, freedom from drafts, nnd be so arranged that it can be cleaned easily and frequently. Tho lumber from piano and dry goods boxes can bo used In building such a house, and when covered with ordinary roofing paper so as to keep out the rain, will make desirable quar ters. It Is suggested that such houses be built on tho colony plan, so that they can be moved from place to place, thus providing the chicks with fresh ground to range over. Elevat ing such a house six Inches above the ground will help to keep the floor dry. by means of the circulation of ale, and such space wilt also provlda shade -for the chicks. In placing tho chicks In their grow ing houso for the first time,' It Is best to confine them for several days by erecting a temporary yard wherein they can run for five or six days un til they learn where to return when the fence Is removed and they are allowed their liberty. Care should be taken not to crowd the chicks by plac ing too many in any one house. When the chickens cover the greater part of tno noor at night, It Is an Indication that' they are too crowded. At such a time they should be thinned eat and placed In another house. TO MAKE EQGS PROFITABLE Htna Mutt Be Provided WHh a VarL ety of drain, Seme Meat, and Cen. sunt Sue!? ef Water. -oj T- " O Do not forget that to make eggs In proatabte numbers' the bene need a varmy oc grata, aesM nveat feed. Learn the Chicken Business-. may be fed cither wet or dry; If wet, only cnougli moisture (either milk or wnter) should be added to make tho feed crumbly. If this moisture Is not used n hopper containing bran should bo nccesslblo to tho chickens at all times. After tho chickens nro two months old they may be fed four times dally, with good results. When they nre thrco months old three feedings a day, nre enough. Hopper for Feeding Chick. As soon as the chickens will cat the wholu wheat, cracked corn, and other grains usually In about eight weeks tho small-sized chick feed can be eliminated. In addition to the abovo feeds sour milk, skim- milk, or butter milk will hasten the chickens' growth. Growing chickens kept on a good rnngo may be given all their feed In a hopper, mixing- two parts by weight of cracked corn with one port of wheat, or equal parts of cracked corn, wheat, nnd oats In one hopper and the dry mash for chickens in another. The beef scrap may be left out of the dry mash and fed In s separate hopper, so that the chickens can eat all of this feed they desire. If the beef scrap Is to be fed separately. It Is advisable to wait until the chicks 'are ten days old, although some pool trymen put the beef scrap before the young chickens at the etart without bad results. Chickens confined to small yards should always be supplied with green feed, such as lettuce, sprouted oats, alfalfa, or clover, but the best place to raise chickens successfully Is on a" good range where no extra green feed is required., When the,) chickens nre kept in small bare yards, fine char coal, grit, and oyster shell should bo kept before them all of the time, nnd cracked or ground bone may bo fed. The bone Is not necesrary for chick ens thnt have a good' range. r ,, HURRY WITH HATCH I (Preperea ty the United States De partment of Agriculture.) Early chicks develop rapidly Into provident pullets thnt re place tho Industrious hens as flock, breadwinners when the molting season arrives. These early pullets produce In plenty during the period when eggs nre scarce and hens high in price. In order that the late fall and enrly winter stream of eggs mny flow to market uninterruptedly it is essential to Jump the tra ditional barriers and hatch early una nence wisely. $ AAAA mmm Fresh air Is one of the essentials la poultry houses. Early hatching means well-matured pullets which begin to lay In the fan, Gradually poultry breeding U be coming more like live stock breeding; Don't use any except strong, vigor ous males to head the breeding pens -this season. The egg with a dirty shell Is one of . the mosttobjectlonable factors of the egg Industry. It Is a serious mistake fa m mix the breeds. There Is no place for iu cnonijrei xowi. The comb of a good layer Is pllabla and warm, usually well colored and of a soft, velvety texture. It pays to padlock the poaltry honse every night and know how many bird are aapposed to roost there. Pack the egge according to else, placing the large esjga la one ease and the small ones la another. Te get, fertile eana far early hetca. Ing. the fowls met he healthy, and green feed helns to keep these in con: WUUSb .- K- I. .-, n a Do net to '' . VL I i i